Black Bean Quinoa Burgers

BBQ season is coming and that means lots of juicy burgers on the grill, but they don’t have to be meat. Don’t get me wrong, I love a good meaty burger but I equally love a veggie burger!

These black bean quinoa burgers are going to give beef, lamb and turkey burgers a run for their money. They are packed with flavour and texture that even a carnivore will love them! My family also loved these veggie burgers. It truly makes me so happy when my family enjoys a veggie-packed dish that I make. To me, cooking is more than just for personal enjoyment. It’s about seeing others enjoy my food, as well as sitting around the table together and enjoying each other’ company.

Did I mention that these veggie burgers are so easy to make? Not counting the salt, they only require 6 ingredients! They are a great burger to meal-prep at the beginning of the week so you have them on hand for the week. They can be eaten in classic burger fashion, in a bun, but really any way. I love having them as is next to other side dishes, in sandwiches and on tostadas.

I looooove dressing my veggie burgers with with combinations of guacamole, lettuce, tomatoes, hummus, red onions and beet sauerkraut.

For these black bean quinoa burgers, you will need:

quinoa

sweet potatoes

black beans

cumin

turmeric

almond flour/breadcrumbs

 

Black Bean Quinoa Burgers (makes 12)

Ingredients:

  • 2 cups cooked quinoa
  • 1 large sweet potato (to equal 1 1/2 cup mashed)
  • 1 19oz can black beans
  • 1-11/2 tsp sea salt (or according to your taste)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 cup almond flour or breadcrumbs

Directions:

  1. Cook quinoa as directed on the package. Boil a large sweet potato, then mash.
  2. In a large bowl, pour in the black beans and mashed them slightly.
  3. Add the cooked quinoa, mashed sweet potato, sea salt, cumin, turmeric and almond flour.
  4. Mix to combine and form into patties.
  5. Bake at 350F degrees for 15-20 minutes or cook in a pan greased with oil. Enjoy! can be stored in the fridge for up to one week.

Happy cooking,

Sarah

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